Please recommend your favorite way to prepare and or eat pana(breadfruit)? A friend at work told me about it, and told me how to prepare it. She said it was "¡Qúe rica!" But now that I have found it in season, I can't remember how she said to prepare it. We are off for the summer and I don't have her number so I am turning to you all. I looked it up on line but there were so many different ways, depending on the country or region, the variety and the ripeness. Alot of the ways I saw involved fermenting it. But I need a good recipe, not too complicated, that I can do before the one I bought goes bad. How do you enjoy eating Pana?

Well she was talking about doing something very simple with it, just boiling it I think. but I am not sure how long, skin on or off, and what she said she did with it afterwards. I've been busy and still haven't cooked it. Hope it is still good. - sagiia Jun 25, 2012flag

I also asked a friend from Saint Lucia. He said one way is to cut in eighths and boil it about 30 minutes, skin on or off, doesn't matter. And then just eat it, skin and all if you like. - sagiia Jun 25, 2012flag

I think I also saw on a cooking show a long time ago breadfruit being prepared as tostones but i could be mistaken. - sagiia Jun 25, 2012flag

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